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Chicken Tamales

Chicken Tamales

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Total Time: 1 hour 10 minutes
Servings: 12

Ingredients

  • 14 large corn husks available at Latin markets and many grocery stores
  • 1 2- to 3- pound rotisserie chicken skin removed and meat shredded (about 6 cups)
  • 1 cup shredded Mexican-blend cheese
  • 1/2 cup chopped fresh cilantro plus more for garnish
  • 1/2 cup frozen green peas
  • 1/2 cup pimiento-stuffed green olives drained and halved
  • 2 cups bottled green salsa
  • 2 cups self-rising yellow cornmeal mix

Instructions

  • Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
  • While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl.
  • Add the cornmeal mix and stir until combined.
  • Remove 2 corn husks from the water.
  • Tear into 12 thin strips for tying up the tamales; set aside.
  • Unfold a soaked husk, wide-end up, on a work surface.
  • Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
  • Roll up the tamale jelly roll-style to enclose the filling.
  • Fold up the bottom end of the husk and tie with one of the strips of husk.
  • Repeat with the remaining husks, filling and ties.
  • Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot.
  • Arrange the tamales upright (closed-end down) in the basket.
  • Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
  • Carefully remove the tamales from the steamer and let stand for 5 minutes.
  • Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.
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